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Brown Butter Chocolate Chip Cookies Recipe

Brown Butter Chocolate Chip Cookies Recipe
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★★★★★

5.1 from 18 reviews

These Brown Butter Chocolate Chip Cookies are rich, chewy, and packed with deep, nutty flavor from the browned butter. Enhanced with a perfect balance of sweetness and semisweet chocolate chips, these cookies offer a delightful twist on the classic chocolate chip cookie recipe. Ideal for any occasion, they bake up soft with slightly crisp edges, making them irresistible treats for cookie lovers.

Ingredients

Scale

Dry Ingredients

  • 2 ¾ cups all-purpose flour (357 grams), measured correctly
  • ½ teaspoon salt
  • 2 teaspoons baking soda

Wet Ingredients

  • 1 1/4 cups unsalted butter (280 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 cup firmly packed brown sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 2 to 2 ½ cups semisweet chocolate chips (360–480 grams)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns to a golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Mix Sugars with Butter: In a large bowl, combine the browned butter with granulated sugar and brown sugar. Beat together until the mixture is light and creamy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
  5. Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, careful not to overmix to maintain a tender cookie texture.
  6. Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the cookie dough.
  7. Chill the Dough: For best results, refrigerate the cookie dough for at least 30 minutes to 1 hour to prevent spreading and enhance flavor.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop Cookies: Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each spaced 2 inches apart on the prepared baking sheets.
  10. Bake: Bake in the preheated oven for 10-12 minutes until edges are golden but centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use unsalted butter for browning to control salt levels precisely.
  • Measuring flour correctly by spooning into the cup and leveling off helps achieve perfect texture.
  • Chilling the dough is optional but recommended to improve flavor and reduce spreading.
  • For softer cookies, bake for the lower end of the time range; for crisper edges, bake a bit longer.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition

Keywords: brown butter chocolate chip cookies, chewy chocolate chip cookies, homemade chocolate chip cookies, browned butter cookies, classic cookie recipe

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